Not So Crazy Maki Sushi Roll

Not So Crazy Maki Sushi Roll
Cuisine: Asian Dishes
  • 500g or 10pcs Prawns
  • 250g Crab Stick
  • 1pc Cucumber
  • 1pc Mango
  • 1pack Nori Roasted Seaweed
  • Sushi Rice:
  • 3cups Japanese Rice
  • ½cup Sushi Vinegar
  • 1TBSP Sesame Oil
  • To taste Salt
  • Tempura Batter:
  • 300ml Cold Water
  • 1pc Egg
  • 1cup Flour
  • To taste Salt
  • Toppings:
  • Panko Bread Crumbs
  • Green Onions
  • Sesame Seeds
  • Kikkoman Soy Sauce
  • Japanese Mayo
*Make sure clean the tail of the prawn for presentation purposes.
*When rolling a sushi, gently squeeze (so it sticks) and unfold the bamboo. Repeat the process until you’ve rolled the sheet of rice, and seaweed into a spiral. Give it one last squeeze to seal the deal.
*When making a tempura batter always use cold water, or cold carbonated water. To prevent the batter to absorb to much oil. When mixing the batter do not over mix it, it is ok to have lumps in your batter. As the tempura cooks, drizzle some batter (using your fingers) over each. This is called hana o sakaseru and makes the tempura even crispier.


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